I know refreezing anything is unadvised and will result in a loss of quality. With that in mind, will refreezing the grated pulp of Nagaimo (Japanese mountain yam) result in a disastrous Okinomiyaki (Japanese savory pancakes)? In particular, I'm concerned the emulsifying effect of the Nagaimo being deteriorated, thus resulting in a structurally unsound Okinomiyaki.
Refreezing Nagaimo
freezingjapanese-cuisine
Best Answer
There are three main processes which can cause frozen food to have lower quality than fresh food:
So while I haven't tried it myself, my suspicion is that naga-imo pulp is fine to freeze. I'm making okonomiyaki myself this evening, though, so I'll freeze some pulp and get back to you. ;-)
UPDATE: The frozen/thawed naga-imo pulp was indistinguishable from the fresh pulp.